Yield: 1 quart
Pickled eggs once graced the countertop of many a deli and country store, but alas, ’tis no more. Now, however, pickled eggs are once again a delightful possibility! Here is an easy recipe for these scrumptious little delicacies.
- 10-12 large eggs, boiled and peeled
- 2 cups vinegar
- 1/2 cup spring water
- 1/2 cup beet juice
- 2 teaspoons finely ground sea salt
- 1 tablespoon Merchant Spice Co.’s Spicy Pickling Blend (or Sweet Pickling Blend or Savory Pickling Blend)
Pack the eggs tightly into your canning jar, which should be sterilized (noting that the lid and ring should also be sterilized in preparation for canning).
Add the salt and pickling blend over the top of the eggs in your canning jar.
In the meantime, bring the vinegar, water and beet juice to a boil in a pot over high heat. Once the mixture comes to a boil, pour it carefully into your canning jar, to within ½ inch of the top of the jar. Immediately place the lid onto the jar and then gently tighten the ring over the top.
Set the jar aside at room temperature until it seals, typically no more than an hour or two. You’ll hear the characteristic ‘pop’ of the lid sealing. You can enjoy your pickled eggs after about two weeks.
Eggs pickled in beet juice are a delightful accompaniment to smoked fish, with a serving of all-American potato salad on the side, as well.
NOTE: If your can does not seal, simply place the jar in the refrigerator until you’re ready to serve the eggs. The pickled eggs will safely store for months in the refrigerator.